Help wtith bounty of Tomatoes

[Chelle D]

I am not a canner. I will start with that :) I have 5 tomato plants that are going crazy. One cherry, 2 roma, 1 regular red, and 1 yellow. I do have about 30 people coming for Max's baptism this weekend. Any recipes for bruschetta or salsa? Other ideas that might work and use a huge amount of tomatoes and showcase them?

[Kristal]

Oh I love this time of year when tomatoes start coming in! I've been eating them every day. You could make a gazpacho or the ever-popular tomato and fresh mozzarella salad with a little bit of fresh basil. Giada has a nice recipe in her Everyday Italian cookbook. I like it because it uses lemon juice instead of balsamic vinegar--it brightens the flavors and is just a little bit different.

Caprese Salad
3 tablespoons fresh lemon juice
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
1-1/4 pounds assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes)
6 ounces fresh mozzarella cheese, drained and sliced
2 tablespoons thinly sliced fresh basil leaves

Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.

Cut the regular tomatoes into 1/4-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to serve.

Serves 4

[badunnin]

I'm up to my eyeballs in tomatoes as well. You say that you aren't a canner, but are you a freezer? There are a ton of great pasta sauces that freeze really well.

[CathyT]

How about gazpacho? Or chopping the tomatoes up into a couscous salad? You could also roast the cherry tomatoes.

Mostly I just wanted to say I'm envious - I LOVE fresh tomatoes!

Cathy
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[SandyM]

Okay, so this won't use up a great deal of tomatoes, but I double (and sometimes triple, for company) the recipe, and it'll put a dent in your supply. It's my favorite salsa recipe.

Salsa Roja

This traditional salsa is great paired with grilled chicken and seafood, and of course, tortilla chips.

2 cups diced fresh plum tomatoes
1 & 1/2 cups diced red bell pepper
1 & 1/3 cups chopped onion
2 large fresh jalapeno peppers, seeded and diced
1 (14.5 oz) can plum tomatoes, undrained and chopped
6 garlic cloves, minced
3/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup fresh lime juice
2 Tbsp. finely chopped fresh oregano
2 Tbsp. balsamic vinegar
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 (5.5 oz) can no-salt-added vegetable juice

Toss it all together and enjoy.

My Notes

• I do not add the can of plum tomatoes (or the juice it comes in). The point of this, for me, is the freshness. Why toss in a canned ingredient, if fresh is readily available? My own personal preference, of course.

• I am quite liberal with the measurements. I may toss in extra tomatoes, usually toss in additional jalapeno pepper, or even hungarian wax peppers (or whatever is available). I also am quite liberal with the onion and garlic.

[2HUNGRY!]

What about CL's tomato basil tart? That one was a really good one and I think it can be served at room temperature.

[erin elizabeth]

The bruschetta recipe I use is sooo good and sooo easy. It is from Susan Branch's Summer. We serve it on toasted french bread--one side plain, one side brushed with a little olive oil which I crushed some garlic into--easy if you get them to slice the bread for you at the store. If not, you can buy toast or use crackers. We also like it with a bit of Alouette or other herbed cheese spread on the toast. The recipe is more of a guide and I always multiply it.

Bruschetta
1 c seeded, minced fresh tomatoes
2 Tbsp slivered fresh basil
2 Tbsp minced green onion
1 clove garlic, crushed
1 Tbsp olive oil
a big splash of balsamic vinegar
salt and pepper to taste

Mix everything together and allow to sit at room temperature for about an hour to mingle flavors.

[rubychan]

I am envious too! I love tomatoes!!
I made a tart (http://lick-the-spoon.blogspot.com/2005/07/sexy-tomatoes-tantalizing-tarts.html) a while back with corn, onions and tomatoes on top and it was DELICIOUS. I ate the whole thing in one sitting ( and I wonder my my pants are getting tight.... )

[Kathy B]

I just made a tomato side dish a few nights ago that was great!

It uses about 1 tomato per person. Basically it is slicing them 1/2 thick, sprinkle with salt, pepper and fresh oregano, drizzle with a little olive oil and top with crumbled feta cheese. Broil on an oiled cookie sheet for 3-4 minutes until the cheese is browned a little and the tomato is somewhat cooked. I think I found it on epicurious... Very easy for a delicious result.

[Julie A]

tomato pie is always great!
Recipe's on this board, basically it's just layers of tomatoes and cheddar cheese in a pie crust, with some garlic in the middle and breadcrumbs on top.

Yum yum - I think I'll make one this weekend!

[badunnin]

tomato pie is always great!
Recipe's on this board, basically it's just layers of tomatoes and cheddar cheese in a pie crust, with some garlic in the middle and breadcrumbs on top.

Yum yum - I think I'll make one this weekend!

Can you freeze that by chance after it's been baked?

[IndianChef]

How about a tomato chutney. I've made this Martha Stewart recipe and it's good with sandwiches. I've even used it as a dip with some tortilla chips.

Tomato Chutney

Makes 1 cup
This simple sweet-and-sour condiment goes well with sandwiches, chicken, and fish, like our Pecan Crusted Catfish.


4 plum tomatoes

4 shallots

1/4 cup sugar

1/4 cup balsamic vinegar

3 drops Tabasco Sauce, or to taste

1. Cut a small "X" in the bottom of each tomato. Bring a pot of water to a boil, lower tomatoes into it, and return to a boil. Count to 10, and lift out tomatoes with a slotted spoon, then plunge them into ice water. Peel tomatoes, and cut off flesh in large pieces. Discard cores, or save them for another use. Cut tomatoes into long strips about 1/4 inch wide. Place in a colander over a bowl, and allow to drain.

2. Peel shallots, and slice them crosswise about 1/8 inch thick. Place in a shallow skillet along with 1 cup water and sugar. Cook over medium heat, swirling pan occasionally, until liquid is reduced to a thick, clear syrup, 15 to 20 minutes.

3. Add vinegar, tomatoes, and Tabasco, and cook for 5 minutes, gently stirring. The chutney should be thick, but the tomatoes shouldn’t break down very much. Let cool. Serve cold or at room temperature.

[sdcook]

This is a Fine Cooking recipe. I've made it numerous times and is very quick, easy and tasty.

Roasted Tomato Salsa

1/2 medium yellow onion, finely diced
1 1/2 tbsp fresh lime juice; more to taste
6 medium Roma tomatoes
3 fresh jalapeno or serrano chiles, halved lengthwise, stemmed and seeded
1 clove garlic, peeled
1 cup coarsely chopped fresh cilantro
1 1/2 tsp kosher salt; more to taste

In a small bowl, soak the onion in the lime juice for 15 minutes. In a dry, heavy-duty skillet (preferably cast iron**I used a large nonstick skillet**) over high heat, "roast" the tomatoes, chile halves and garlic clove until charred on all sides, about 2-5 minutes for the garlic, 8-10 minutes for the chiles, and 12-15 minutes for the tomatoes. Pulse in a blender; the mixture should remain slightly chunky. Transfer to a serving bowl and add the onion, lime juice, cilantro and salt. Taste and add more salt or lime juice if needed. Use immediately or cover and refrigerate for up to a week.

[Lrimerman]

I absolutely hate tomatoes, but DH and DD love them. This is one of their favorites that my MIL makes. It is pretty easy and forgiving. Israeli Salad. The amounts are whatever you like.. Dice up the following all about 1/4-1/2 inch dice or so: Tomatoes, red onion, cucumbers, bell pepper. Add to that chopped parsley (or a little mint if you like, but MIL uses parsley) salt, pepper, lemon juice and olive oil. Toss to coat and serve. My MIL also adds sliced black olives (from a can) which the kids love. Most recipes say you can use other stuff too like jicama, radishes, green onions. The key is to dice them up even as possible and pretty small and then add the tart dressing.

Lisa

[Middydd]

I like making a fresh tomato pasta sauce, matter of fact, that's what we're having tonight.

Cut tomatoes in half, squeeze out seeds, chop. Add whatever you feel like, tonight's is Puttanesca, with capers, chopped black olives, garlic, olive oil, some anchovy paste and a dash of wine vinegar. We're having grilled Italian sausages on the side and serving the sauce over penne.

Another version has diced onion, chopped black olives and feta cheese tossed with the pasta, tomatoes and olive oil.

If I have leftover stale bread I turn it into panzanella by tossing with cubed bread instead of serving over pasta.

[Jill W]

I no longer can either. BUT I do freeze my tomatoes with great success! Just wash them thoroughly, dry, "stuff" them into Zip-Loc feezer bags and freeze them. You then have "fresh" tomatoes for year-round use. Just pull them out of the freezer, drop them into boiling water, remove the skin, remove the seeds if desired and just use the tomatoes for an recipe that calls for canned tomatoes. :p

[Sheila in MD]

[QUOTE=SandyM]Okay, so this won't use up a great deal of tomatoes, but I double (and sometimes triple, for company) the recipe, and it'll put a dent in your supply. It's my favorite salsa recipe.

Salsa Roja

This traditional salsa is great paired with grilled chicken and seafood, and of course, tortilla chips.

2 cups diced fresh plum tomatoes
1 & 1/2 cups diced red bell pepper
1 & 1/3 cups chopped onion
2 large fresh jalapeno peppers, seeded and diced
1 (14.5 oz) can plum tomatoes, undrained and chopped
6 garlic cloves, minced
3/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup fresh lime juice
2 Tbsp. finely chopped fresh oregano
2 Tbsp. balsamic vinegar
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 (5.5 oz) can no-salt-added vegetable juice


• I do not add the can of plum tomatoes (or the juice it comes in). QUOTE]

Do you add the vegetable juice? I thought that seemed like an odd ingredient and wondered if it made the salsa too thin? The recipe sounds really good but that has me curious....also wondering how it would be minus the fresh oregano since I don't have any. Thanks in advance!

Sheila in MD

[PattiA]

CL's Fresh Tomato Soup from Sept 2002 (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=349286) is yummy and freezes well.

[LLR]

I copied this recipe for bruschetta into my recipe software from a weekend Today show food presentation and have yet to make it, but I sure want to try it, it sounded different and good to me.

Strawberry, Tomato And Basil Salad On Goat Cheese Bruschette

DRESSING:
1 cup balsamic vinegar
1/4 cup dry red wine
1 tablespoon worcestershire sauce
2 tablespoons turbinado sugar
SALAD:
3 cups ripe strawberries, hulled and cut in half lengthwise
2 cups ripe tomatoes, diced
20 to 25 fresh basil leaves
coarsely ground black pepper
fruity extra-virgin olive oil
TOAST:
12 1/2-inch thick slices italian or french bread
8 ounces 'fromage blanc' (mild, soft goat cheese)

For the dressing:
Put all of the dressing ingredients in a nonreactive pot, bring to a boil
and reduce by half. Cool.

For the salad:
Tear or gently chop the basil into bite-size pieces. Add the strawberries,
tomatoes and chopped basil to the cooled dressing, and fold gently
together.

For the toast:
Gently toast the bread slices in a toaster oven or broiler. Spread with a
schmear of goat cheese.

With a slotted spoon, put a spoonful of berries and basil onto the goat
cheese toasts. Drizzle with some of the remaining dressing and grind a
little more black pepper on the top, if you like.

Yield: serves 4

[cluan]

I just roasted four pounds of tomatoes and they taste so good I could eat them like candy. And I don't even like tomatoes...

4 lbs fresh, vine-ripened tomatoes
6 garlic cloves, minced
5 Tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Preheat oven to 200 degrees. Line a large baking sheet with aluminum foil.

Wash tomatoes and core, slice in half lengthwise, then seed, leaving as much pulp as possible.

Place tomatoes, cut sides up, in prepared baking pan. They can be placed closely together since they shrink.

Combine garlic and olive oil; spoon over tomatoes. Season with salt and Pepper. Bake 6-8 hours or until tomatoes are reduced in size but will retain their shape. The time the tomatoes take to cook will vary because of their size and moisture content. By the end, they are almost carmalized. Remove from oven and let cool.

Will keep in airtight container in refrigerator for 2 weeks. Will keep in freezer for up to 8 months. Bring to room temperature before using.

Optional ideas: Sprinkle with sugar, fresh thyme and salt. Cook as above
Combine fresh minced herbs of your choice (basil, oregano, rosemary or thyme). Sprinkle then cook as above.

[LivingLowfat]

I just posted this on another thread as well, but this is a REALLY good salsa recipe:

http://livinglowfat.com/recipebox/?p=146

I also have a good bruchetta... mmm... now I'm thinking about picking the tomatoes out of my garden...

http://livinglowfat.com/recipebox/?p=158

[Kathy B]

I just roasted four pounds of tomatoes and they taste so good I could eat them like candy. And I don't even like tomatoes...



Wow! That sounds like it would be really good. How are you planning to use them? I could see chopping and sprinkling over foccacia dough, but I am sure there would be lots of other good uses.

(I actually have about 8 tomatoes on my windowsill that I need to use, but unfortunately, I am the only one in the house who will eat raw tomatoes. :( )

[cluan]

KathyB

How do I use them? Well, everytime I open the refrigerator, I tend to sneak one out and pop it in my mouth... :rolleyes:

Actually, I put them on sandwiches instead of fresh tomatoes and in salads as well. I keep planning on making a pizza but so far haven't taken the time. I saw a good recipe in Everyday Cooking for roasted tomato Sauce, too, that looks great, but I'm not ready to sacrifice them to the blender yet. I'm not a tomato eater but I would like to get more of them into my diet and this definitely did the trick.

they really are great. I'm going to plant fall tomatoes just so I can make some more.

[CrystalB]

I am making tomato soup with all my tomatoes! I've had these 2 recipes marked for YEARS (!) and I'm finally gonna try them out. I plan on freezing some as well... (so ambitious lately!)

Tomato Basil Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Soups and Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chopped seeded peeled tomato (about 4
large)
4 cups low-sodium tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 c 1/3-less fat cream cheese -- softened
8 slices diagonally cut French bread baguette -- (1/2-inch-thick)

1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread. Yield: 8 servings (serving size: 1 cup soup and 1 bread slice). Note: Refrigerate remaining soup in an airtight container for up to 1 week.

Cal 133 (30% from fat); Fat 4.4g (sat 2.4g, mono 1.3g, poly .4g); Protein 5.4g; Carb 18.7g; Fiber 1.9g; Chol 12mg; Iron 1.5 mg; Sodium 310 mg; Calc 77mg.
Source:
"Cooking Light, July 2000"



Fresh-Tomato Soup Au Gratin

Soup:
1 teaspoon butter or stick margarine
1/4 cup finely chopped onion
5 cups chopped seeded tomato (about 2 3/4 pounds)
2 cups 1% low-fat milk
1/2 teaspoon salt
Dash of black pepper

Croutons:
1 garlic clove, cut in half
2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack or reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

To prepare soup, melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add tomato; cook, covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally.
Place the tomato mixture in a blender, and process until smooth. Combine the tomato mixture, milk, salt, and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated.
Preheat broiler.
To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted. Cut each slice in half crosswise. Place 1 cup soup in each of 4 ovenproof bowls; top each serving with 1 crouton and 2 tablespoons cheese. Broil 2 minutes or until cheese is melted.

Yield: 4 servings

CALORIES 193 (28% from fat); FAT 6.1g (satfat 3.2g, monofat 2g, polyfat 0.6g); PROTEIN 11.5g; CARBOHYDRATE 25g; FIBER 3.1g; CHOLESTEROL 17mg; IRON 1.5mg; SODIUM 561mg; CALCIUM 289mg;
Cooking Light, OCTOBER 1999

[Wendy w]

I envy you. No tomatoes this year. :(

I love to take slices alternated with mozzarella and basil, on french bread with a drizzling of olive oil and pepper under the broiler.

The current issue of Fine Cooking has some interesting sauces that can be done with cherry tomatoes.

[Sugar]

Here is my favourite bruschetta recipe. It has become a favourite in my circle of friends and even requested by tomato hater.

Bruschetta

3 cups diced tomatoes (seeded)
1/3 cup Olive Oil
2 TBSP Dried Basil
2-3 cloves minced fresh Garlic
1 TSP Salt
1 – 1 ½ French Bread Baguette
Shredded Parmesan Cheese

Slice the baguette; lie out on a cookie sheet and toast one side in the oven on broil. Remove and let cool.

Mix together the tomatoes, basil, garlic, salt and oil. Let sit for at least ½ hour – at room temperature.

Turn the bread slices over – spoon the tomato mixture onto the un-toasted side. Top with a bit of shredded Parmesan cheese and put back into the oven on Broil for a few minutes to warm up and melt the cheese.

- Jenny

[mayre]

I have the same "problem" with loads of tomatoes. I freeze many & make my own sun dried tomatoes with the extra romas. I dry mine in the oven. Just wash & dry, slice in half lengthwise and scoop out the seeds. I cover my oven rack with foil & cut slits & bend the foil down between the wires a little bit. Place your prepared tomatoes with skin side down in a preheated 200 degree oven for about 8 hours or until they are leathery. Any instructions that I have seen say they can be stored packed in jars or bags at room temp in a cool dark place, but I always freeze mine in vacuum seal bags just in case.

[Tutalady]

This is my first post over here -we have lots of tomatoes too:
We also grow cherry tomatoes and this is great:
1 generous pound of cherry tomatoes
1 clove garlic, peeled
20 basil leaves
2T chopped parsley
1/4c olive oil
1 tsp sugar
salt and freshly ground pepper
1/2 tsp thyme leaves

Wash tomatoes and dry thoroughly.
Chop together parsley, garlic, and basil
Put the oil into a skillet over high heat-when the oil begins to ripple, add tomatoes.
Sprinkle with sugar,salt, and pepper and toss briefly.
Add garlic mixture and thyme, mixing well.
Serve immediately in a hot serving dish.
I cook the tomatoes just long enough for them to warm all the way thru. Excellent.
Serves 4
From: Roger Verge's 'Vegetables in the French Style'

[cher48603]

This is my first post over here -we have lots of tomatoes too:
We also grow cherry tomatoes and this is great:
1 generous pound of cherry tomatoes
1 clove garlic, peeled
20 basil leaves
2T chopped parsley
1/4c olive oil
1 tsp sugar
salt and freshly ground pepper
1/2 tsp thyme leaves

Wash tomatoes and dry thoroughly.
Chop together parsley, garlic, and basil
Put the oil into a skillet over high heat-when the oil begins to ripple, add tomatoes.
Sprinkle with sugar,salt, and pepper and toss briefly.
Add garlic mixture and thyme, mixing well.
Serve immediately in a hot serving dish.
I cook the tomatoes just long enough for them to warm all the way thru. Excellent.
Serves 4
From: Roger Verge's 'Vegetables in the French Style'
Tutalady,

Your recipe looks yummy. Thanks for sharing & welcome.